Summer Lamb Ragu

Toddlers/Adults
Serves 2 adults, 2 toddlers

2 tbsp olive oil
6 x lamb leg steaks
1 red onion, finely sliced
2 cloves garlic, finely chopped
400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp balsamic vinegar
250ml vegetable stock, hot
1 large courgette, diced
125g green beans, trimmed and cut in half
cooked pasta shapes to serve

Heat the oil in a large frying pan and cook the lamb steaks in batches for 2 mins each side until browned. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan and cook for 3-4 mins until beginning to soften.
Pour over the chopped tomatoes and add the puree, balsamic vinegar and stock.  Stir and bring to a gently simmer.  Return the lamb to the pan and cook over a very gentle heat, covered, for 20 minutes.
Stir in the courgette and beans and cook for a further 15 mins, uncovered, until the lamb is tender and you have a thick sauce.
Snip the lamb into bite-size pieces with scissors and return to the sauce.  To serve toddlers, stir the sauce through the pasta.

Freezer tip - allow the lamb ragu sauce to cool completely before freezing in a container for up to 3 months.